Bánh Mì
A crispy French baguette stuffed with pâté, cured pork, pickled daikon and carrot, cucumber, coriander, and chilli — Vietnam's gift to the world of sandwiches.
Cuisines
Vietnamese
Best for
Breakfast
Lunch
Snacks
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 1 | baguette |
| 200 grams | pork belly |
| 1 tablespoon | soy sauce |
| 1 tablespoon | fish sauce |
| 1 teaspoon | sugar |
| 1 teaspoon | minced garlic |
| 1 teaspoon | minced shallot |
| 1 teaspoon | ground black pepper |
| 1 tablespoon | vegetable oil |
| 1 | cucumber, sliced |
| 1 | carrot, julienned |
| 1 | daikon radish, julienned |
| 2 tablespoons | white vinegar |
Instructions
- 1 In a bowl, combine soy sauce, fish sauce, sugar, garlic, shallot, and black pepper to create a marinade.
- 2 Add pork belly to the marinade and let it sit for at least 15 minutes.
- 3 Meanwhile, mix carrot and daikon radish with white vinegar and sugar to make pickled vegetables. Set aside.
- 4 Heat vegetable oil in a pan over medium heat. Cook the marinated pork belly until caramelized and cooked through, about 10-15 minutes.
- 5 Slice the baguette in half lengthwise and lightly toast it.
- 6 Spread pâté on one side of the baguette (if using).
- 7 Layer the cooked pork, cucumber slices, pickled vegetables, cilantro, and jalapeño slices inside the baguette.
- 8 Close the baguette, cut into serving sizes, and serve immediately.
Tips
For an authentic taste, use a light and airy baguette. Adjust the amount of jalapeño to control the spiciness.